Carried Away with Caraway cakes prepared by Chef Mike Roberts of Harris Crab House
1 Large Egg
½ cup Heavy Mayonnaise (Hellmans)
1 Teaspoon Grain Mustard
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Ground Caraway Seeds
1 Teaspoon Old Bay
1 Lb. Jumbo Lump Crab Meat
½ Cup & 1 Cup Fresh Rye Bread Crumbs (use a nice Jewish Rye, not a Dark Rye, Crumble in a Food Processor)
Mix egg and mayonnaise until well blended; add mustard, lemon juice, caraway seeds and Old Bay. Mix again. Carefully pick through crab meat for shells and fold into dressing. Fold in ½ cup bread crumbs. Make into patties, it will make 5 – 4 oz. sandwich size patties or 10 – 2 oz. appetizer size. Roll patties into remaining rye bread crumbs.
Preheat oven to 425 degrees, and cook on a greased cookie pan for 10-15 minutes. Turn and cook for another 5 minutes or until nicely browned.
Serve with warm Sweet Sauerkraut and the Lemon Aioli on the side.
2 Lbs. Fresh Sauerkraut (drain and lightly rinse)
½ cup Fine Carrot Matchstick (Do not grate carrots, they will turn kraut orange)
½ Apple (Gala or a sweet variety), Fine Matchstick Cut, leave skin on
2 Tablespoons Honey
¼ Cup Apple Juice
½ Teaspoon Caraway Seed
Place all ingredients in a sauce pan. Heat gently until steam begins and apples and carrots cook. Do not overcook.
Lemon Mustard Aioli
1 Cup Heavy Mayonnaise (Hellmans)
1 Lemon Zested
½ Lemon Juiced
2 Tablespoons Grain Mustard
Chef Mike Roberts
Mike Roberts started in restaurants on Kent Island in the 1970s, while a student at Queen Anne’s County High School. He has worked since then throughout the Mid-Shore. He came to to Harris Crab House and Seafood Restaurant as executive chef in 1995. He begins his 23rd year with the restaurant, and uses the freshest seafood available — most harvested locally and delivered across the restaurant’s dock. He and his wife Sherry and live in Easton, where they have raised four children and enjoy boating and playing golf with their grandkids.